Recipe CREAM CHEESE AND VANILLA CROISSANT

To prepare this dish

Ingredient list: Cream cheese pastry cream
20 g custard powder
500 g Crème Brûlée Bourbon Vanilla
500 g Original american cream cheese 34% fat; Croissant dough with extra dry butter
1,25 kg T55 flour
1,25 kg cake flour
45 g fresh yeast
45 g salt
220 g sugar
750 g Extra dry butter 84% fat
450 g water

Elle & Vire products used: Crème Brûlée Bourbon Vanilla; Original american cream cheese 34% fat; Extra dry butter 84% fat

1
Cream cheese pastry cream

Proceed in the same way as you would for a regular pastry cream. Once the mixture has coo- led, work with a whisk and mix in 500 g cream cheese.
2
Croissant dough with extra dry butter

Mix using the hook attachment. Divide the dough into two 2150 g lumps and place in the fridge for around one hour. Place 750 g of Elle & Vire Extra Dry Butter in the centre of the dough, fold in 4, place in the fridge and allow to set. Fold the dough in two once more and place in the fridge. Roll out the dough until it is 3mm thick. Cut in the shape of croissants. Pipe out the cream cheese mixture onto the croissant base. Fold
in the dough in the form of croissant and allow to proof. When proof, glaze with egg, sprinkle sliced almonds and bake in a fan oven at 180°C (356 °F) for 20-25 mins. Dust with icing sugar.